Name: Veal Tortellini Boscaiola
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 tablespoon olive oil; 1 brown onion, finely chopped; 4 rashers of shortcut bacon, chopped; 300g swiss brown mushrooms, thinly sliced; 300mL thickened cream; 1/2 cup Perfect Italiano Parmesan, shaved; 1/4 cup flat leaf parsley, finely chopped; 375g pack Veal Tortellini

1 tablespoon olive oil
1 brown onion, finely chopped
4 rashers of shortcut bacon, chopped
300g swiss brown mushrooms, thinly sliced
300mL thickened cream
1/2 cup Perfect Italiano Parmesan, shaved
1/4 cup flat leaf parsley, finely chopped
375g pack Veal Tortellini

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Cook the tortellini according to packet instructions. Drain into a colander and cover to stay warm. Set aside.
Meanwhile, heat the oil in a large fry pan over a medium high heat. Add the onion and bacon, and fry for 5 minutes or until the bacon begins to brown and the onion softens.
Add the mushrooms and continue to fry for 3-5 minutes or until the mushrooms start to turn golden.
Reduce the heat to low and stir in the cream, chopped parsley, and 3/4 of the parmesan cheese. Simmer for a couple of minutes until the cheese has just melted. Season with salt and pepper.
Add the cooked tortellini to the pan and stir well to coat the pasta.
Serve and sprinkle over the remaining parmesan.

Cook the tortellini according to packet instructions. Drain into a colander and cover to stay warm. Set aside.
Meanwhile, heat the oil in a large fry pan over a medium high heat. Add the onion and bacon, and fry for 5 minutes or until the bacon begins to brown and the onion softens.
Add the mushrooms and continue to fry for 3-5 minutes or until the mushrooms start to turn golden.
Reduce the heat to low and stir in the cream, chopped parsley, and 3/4 of the parmesan cheese. Simmer for a couple of minutes until the cheese has just melted. Season with salt and pepper.
Add the cooked tortellini to the pan and stir well to coat the pasta.
Serve and sprinkle over the remaining parmesan.

Cook the tortellini according to packet instructions. Drain into a colander and cover to stay warm. Set aside.
Meanwhile, heat the oil in a large fry pan over a medium high heat. Add the onion and bacon, and fry for 5 minutes or until the bacon begins to brown and the onion softens.
Add the mushrooms and continue to fry for 3-5 minutes or until the mushrooms start to turn golden.
Reduce the heat to low and stir in the cream, chopped parsley, and 3/4 of the parmesan cheese. Simmer for a couple of minutes until the cheese has just melted. Season with salt and pepper.
Add the cooked tortellini to the pan and stir well to coat the pasta.
Serve and sprinkle over the remaining parmesan.